Rosemary-Garlic Mashed Potatoes

I’m an Idaho girl at heart, and the thought of mashed potatoes without milk, cream, or butter seemed like food I wanted nothing to do with. Luckily ghee, chicken stock, and lots of garlic and herbs came to the rescue! These spuds are packed with flavor, but you can add even more ghee if you’d like. Good fats are our friends.

Prep time 15 minutes
Serves 8 as a side

3 to 4 pounds (1.4 to 1.8 kg) red or russet potatoes, cut into large chunks
2 teaspoons chopped fresh rosemary
6 cloves garlic, smashed
1 cup (235 ml) Simple Chicken Stock
2 teaspoons sea salt
1/2 teaspoon black pepper
6 tablespoons (86 g) Homemade Ghee or grass-fed butter
11/2 cups (355 ml) unsweetened almond milk

1 Place the potatoes in a 4-quart (3.8 liter) slow cooker. Add the rosemary, garlic, chicken stock, salt, and pepper.

2 Cover and cook on low for 4 to 5 hours, or until the potatoes are very tender.

3 Place the ghee and almond milk in a small saucepan. Warm gently over medium heat. Do not boil.

4 Add the ghee and almond milk to the cooker. Smash the potatoes using a potato masher or a large serving fork. Taste, and add more salt and pepper if necessary before serving.